Tag Archives: Vietnamese

Sloppy Bao Sandwich “Baoquette”

Sloppy Bao Sandwich

  • Servings: 2
  • Difficulty: easy
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Sloppy Bao Sandwich
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I spotted this Martha Stewart recipe for a simply but unique Sloppy Bao Sandwich that looked pretty interesting when trying to scratch that sandwich itch. I have mentioned it various times that I have some sort of gene for Asian/Eastern food. I just love their balance of spice, sweet and tangy.

Think of a sloppy joe with a “hmmm” factor to it. The punch of basil through that meaty savory slop with the chew of the bread is a perfect bite. I think I would adjust the ketchup and dijon mustard down a notch. I totally get using mustard and ketchup in BBQ sauces or on burgers and dogs but I thought they elbowed their way to the front versus harmonizing with the rest. It’s used to speed it up but I think I would have pulled them down and added tomato paste to replace some of the sweet with savory. All that said, it’s’ a good and fun sandwich.

Adapted from Martha Stewart
Ingredients:
1 lbs of lean ground beef, pork, turkey or chicken
1 baguette
2 tbs of minced shallot
1 clove of minced garlic
8-10 leaves of fresh basil
1 jalapeno sliced (optional)
3/4 cup of Ketchup
3 tbs of dijon mustard
1 tbs of tomato paste
1 tbs of fish sauce
2 tbs of red Thai-curry paste
1 tsp of brown sugar
Kosher salt to taste

Directions:
1. Super easy. In a skillet on medium heat add your protein and onion and cook until browned. Then add the garlic and let it cook for one minute before adding the rest of the ingredients and stir until combined. Turn to low and let this simmer stirring occasionally for about 15 minutes. IMG_0559

2. Split and toast the baguette for about two or three minutes. Fill your baguette with your meat mixture and top with jalapeno, cilantro, basil or even some cabbage. Enjoy.
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Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Khao Khat Pork Tenderloin Bahn Mi
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Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

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Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
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2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
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3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
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4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
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5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

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